Tinda Masala
Complexity Level: 2
Ingredients
- 500g tinda (Indian squash)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 ginger-garlic paste, 1 teaspoon
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 cup chopped coriander leaves
- Salt to taste
Instructions
- Peel and chop the tinda into small pieces.
- Heat the oil in a pan over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the onion and cook until softened, about 5 minutes.
- Add the ginger-garlic paste and cook for another minute.
- Add the turmeric powder, coriander powder, red chilli powder, and garam masala powder. Mix well.
- Add the tinda and salt to taste. Mix well.
- Cover the pan and cook over low heat for 10-15 minutes, or until the tinda is tender.
- Stir in the coriander leaves and serve hot.
Tips
- For a richer flavour, you can add a splash of cream or yogurt to the tinda masala.
- If you don't have garam masala powder, you can substitute a mixture of ground cumin, coriander, cardamom, cloves, and cinnamon.
- Tinda masala is best served with rice or roti.
Variations
- Tinda Chana Dal: Add 1/2 cup of soaked and cooked chana dal to the tinda masala.
- Tinda Kurma: Add 1/2 cup of coconut milk to the tinda masala.
- Tinda Sabzi: Add 1/2 cup of chopped tomatoes to the tinda masala.
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